Jun 09 2026
Restaurants›Vora Restaurant European›Eggs Benedict Recipe

Eggs Benedict Recipe

Inspired by Vora Restaurant European
Time30m
Serves2

Poached eggs on English muffins with hollandaise sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Poached Eggs

For the Hollandaise Sauce

For Assembly

Method

Prepare the Poached Eggs

  1. 1

    Boil Water

    In a large pot, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of vinegar to the water.

  2. 2

    Crack Eggs

    Crack each egg into a small bowl or cup. This will make it easier to add them to the water.

  3. 3

    Poach the Eggs

    Create a gentle whirlpool in the simmering water using a spoon. Carefully slide the eggs into the center of the whirlpool, one at a time. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still soft.

  4. 4

    Remove and Drain

    Use a slotted spoon to remove the poached eggs from the water. Drain on a paper towel and set aside.

Make the Hollandaise Sauce

  1. 5

    Melt the Butter

    In a small saucepan, melt 1 cup of unsalted butter over low heat until completely melted. Remove from heat.

  2. 6

    Whisk Egg Yolks

    In a medium bowl, whisk together 3 egg yolks, 1 tablespoon lemon juice, and 1 teaspoon of salt until the mixture is pale and slightly thickened.

  3. 7

    Combine and Emulsify

    Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until it is thick and creamy. Add a pinch of cayenne pepper for flavor.

  4. 8

    Keep Warm

    Set the hollandaise sauce aside in a warm place, but not on direct heat, until ready to serve.

Assemble the Eggs Benedict

  1. 9

    Toast Muffins

    Slice the English muffins in half and toast them until golden brown.

  2. 10

    Cook Canadian Bacon

    In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes on each side until heated through.

  3. 11

    Layer the Ingredients

    On each toasted muffin half, place a slice of Canadian bacon. Top each with a poached egg.

  4. 12

    Add Hollandaise Sauce

    Generously spoon hollandaise sauce over each poached egg.

  5. 13

    Garnish and Serve

    Sprinkle chopped chives over the top for garnish. Serve immediately while warm.

More from Vora Restaurant European